Angola, Congo, and the Democratic Republic of Kongo share their national dish, nyembwe chicken, even though the names differ from country to country, in the Democratic Republic of Congo, chicken nyembwe is called moambe chicken and is also considered the national dish of the nation. It is also known by this name in the Central African Republic. There are several variations across western Africa as well, going under different names.
- 1 smoked chicken boneless
- 400 g palm butter sauce graine
- Red palm oil
- 2 onions chopped
- 3 cloves garlic crushed
- Begin by pouring palm butter into a skillet and adding a glass of water. Heat the mixture over medium heat.
- After a few minutes, skim off the oil that forms on the surface. Continue cooking over medium heat.
- Meanwhile, in another pan, heat red palm oil.
- Add the onion and sauté for 6-8 minutes.
- Next, add garlic and chicken, and sauté for a few more minutes.
- Transfer the chicken to the palm butter mixture. Stir and continue cooking for a few minutes.
- Slice the plantains to about ½ inch (1cm) thickness.
- Deep fry them in hot oil for 5 minutes, then flip them over and fry for an additional 2 to 3 minutes.
- Place the fried plantains on a plate lined with paper towels, and season with salt immediately.
Pounded white yam (a typical African side dish):
Traditionally, this involves boiling yam and pounding it for a long time while gradually adding water to achieve a stretchy texture.
As a shortcut, you can use pounded yam flour and mix it with water, which is a common practice among many Africans today.